Parsnip purée

This winter sauce is made from parsnips, milk and crème fraîche and is excellent with roast pheasant.

Preparation Time: 15 Mins

Cooking Time: 10 Mins

Total Time: 25 Mins

Ingredients

For 4 servings…

500 gms          Parsnips  - peeled and sliced    

425 ml             Milk         

                     Salt          

1 pinch            Nutmeg     

100 gms          Crème fraîche          

Method

Put the parsnip dice into a saucepan and pour in just enough milk to cover.  Bring to a simmer and cook until the parsnip is very soft - about 10 minutes.

Transfer the cooked parsnip to a blender (keep the milk in the pan) and season with salt and a scrape or two of nutmeg.  Blend the parsnip, adding a spoonful or two of the cooking milk.  Add the crème fraîche and blend again.  Adjust the texture of the purée with the cooking milk if too thick.